It struck me while I was in the grocery store yesterday that there were three fall produce items that I have never used in my home kitchen. Since discovering new flavors is at the heart of what veganmofo is about, it was the perfect opportunity to try them out. So into my grocery basket went a spaghetti squash, a pomegranate, and a blood orange. Then I needed to figure out how to turn them into a meal.... 
After googling how to remove the seeds from a pomegranate, I went step by step through the simple instructions, first chopping the top off, then scoring the sides, soaking in water for ten minutes, and then gently prying out the seeds and letting them sink to the bottom of the bowl. And of course, I kept sneaking seeds into my mouth!
For a sweet and tangy fall salad, I tossed organic greens with the pomegranate seeds, blood orange slices, avocado, and a roasted shallot dressing. 
The spaghetti squash was cut in half, seeds removed (and subsequently roasted and eaten), drizzled wih olive oil, and seasoned with salt and pepper which then went into the oven to roast at 375 for 45 minutes. Served with just a dab of Earth Balance.
